If you’ve ever had elote—Mexican grilled corn—you’ll know how delicious it is when you serve the cobs with a thin film of mayonnaise and a sprinkle of cheese. We approximate the flavors in this recipe for Garlicky Cheese-Crusted Corn, broiling the corn in the oven so that the cheese browns but doesn’t fall off. If you prefer, you can also cook the corn over medium heat on the grill, but you’ll have to be extra careful to keep the coating on.
6 ears corn, husks and silk removed
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1 large garlic clove, minced
3 tablespoons finely chopped cilantro or basil leaves
1/2 teaspoon kosher or sea salt
Turn your broiler on high and set an oven rack to the second-to-highest position.
Cut or break each ear of corn into two pieces. Set aside. Pour the cheese into a shallow bowl. Line a baking sheet with aluminum foil.
In a food processor, blender, or mortar and pestle, combine the mayonnaise and garlic until evenly blended. Add the herbs and salt and blend again. Using a pastry brush, coat each piece of corn with a layer of the mayonnaise mixture; then roll each piece in the cheese and set it on the lined baking sheet.
Transfer the baking sheet to the oven. Broil the corn until nicely browned on one side, 2 to 3 minutes. Carefully turn the corn about a third of the way and cook an additional 2 minutes; repeat once more. Serve hot or at room temperature. To pack for a picnic, cool the corn; then wrap pieces individually in parchment paper or foil.